Investigating the Interplay Between Hypertension, the Immune System and Proton-sensing G Protein-Coupled Receptors

This Thesis investigates how dietary fibre and its fermentation products generated by gut microbes impact blood pressure by influencing gut acidity, immune function, and associated cardiovascular outcomes. Through experimental models and human studies, it uncovers how pH‑sensing receptors, gut pH, the microbiome, and the immune system interact to regulate blood pressure. The findings of this Thesis identify new therapeutic targets, including receptors responsive to acidic microbial metabolites, and provide the first evidence that people with high blood pressure have distinct gut pH profiles and peripheral immune signatures. Together, these findings highlight the gut–immune axis as a promising pathway for future blood pressure interventions.